Jessica in the Kitchen · by Jessica Hylton★ 5.0 (53)
Roasted Cauliflower Soup
NUTRITION · PER SERVING45M COOK
CAL 4%·PRO 5%
CARBS 9G45% OF CAL
2G FIBER4G SUGAR3G OTHER
FAT 4G50% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, flavorful soup made from roasted cauliflower, garlic, and onion with vegetable broth. Simple and satisfying for a quick weeknight dinner.
mainamericansoup🌀 blender🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 large head cauliflower (de-stemmed and florets broken up)
- 1 1/2 tablespoon olive oil
- salt & pepper to taste
- 5 cloves garlic (smashed with skins still on)
- 1/2 large vidalia onion
- 2-3 sprigs thyme (stems removed)
- 4 1/2 cups vegetable broth
At a glance
PER SERVING · TIME 45M
CAL 4%·PRO 5%
CARBS 9G45% OF CAL
2G FIBER4G SUGAR3G OTHER
FAT 4G50% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 765mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 315mg
- Calcium
- 32mg
- Iron
- 0.57mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 765MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.